Journal of Food, Agriculture and Environment

Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effects of olive phenolics on oxidative stability of sunflower oil


Ahmet L. Inanc *, Ayse B. Kurtulgan, Abdullah S. Colakoglu

Recieved Date: 2014-02-22, Accepted Date: 2014-04-18


The sunflower oil enriched with natural phenolic extracts of olive fruits, olive leaves and olive pomace (200 mg/kg oil) were stored in the dark or in the light for 49 days, and changes in total phenolic content, free fatty acidity (FFA), peroxide value (PV) and conjugated diene and triene contents (K232 and K270) were determined. The sunflower oil without phenolic extract was used as control. The extent of storage time and the presence of light caused 47-83% decrease in the phenolic content of the oil sample. Oxidative stability tests showed that the presence of phenolic extracts in the oil decreased the FFA, PV and K232 and K270 values, indicating an increase the self-life of the sunflower oil. Storing the oil sample in the light caused increase in these values compared to those in the dark, possible due to the catalytic effect of light on the abstraction of hydrogen from double bonds and decomposition of hydroperoxides. The order of antioxidant potential was olive fruit>olive leaf>olive pomace. These results suggest that olive leaves and olive pomace may be valuable sources for phenolic compounds to replace synthetic antioxidants.


Enrichment, olive fruit, olive leaf, olive pomace, oxidative stability, phenolic compounds, sunflower oil

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 184-187

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